Although we are staying in TLF (temporary living facility) right now, it has not been bad at all! We’ve had a break from living out of suitcases; I couldn’t wait to unpack our things! We also have a kitchen, so I sent Andrew to Wal-Mart with a grocery list so we could have a break from frozen pizza and spaghetti. We have some pots and pans in the kitchen but not much for baking, so I had to find recipes that didn’t require a 9×13 (because most of them do). I also wanted to use some really quick and easy recipes, since Gerrit can be unpredictable in the evenings. Did I mention that I packed my recipe binder? 🙂 I used it once or twice in TLF in England, and it’s getting more use here in North Carolina.
Anyway, this was one of those evenings when Gerrit was being unpredictable! He had take 45 minute naps all day, so I wanted him to take one more catnap before bedtime. Andrew wasn’t having much luck with that last nap, so I sent him to start cutting up potatoes while I tried to get Gerrit to sleep. By the time our little guy finally conked out, Andrew was pretty involved in dinner preparation, so he said he’d just finish it. So I got a break!
Loaded Baked Potato & Chicken Casserole
3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
6 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
Instructions :
Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.
Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.
Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Chop up some extra green onion to sprinkle on top before serving.
I found this recipe after I had Gerrit. I was looking for something that would be filling and wouldn’t be too tedious to make. I can’t remember if I found it via Pinterest or a Google search, but here’s the blog that I got it from. Andrew gets tired of casseroles, but even he liked this one!
On An Even Kiel 